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2017 Fiscal Year Final Research Report

Studies on the physiological mechanism of micro-cracking in tomato fruit and the development of its sorting method

Research Project

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Project/Area Number 15K07282
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Horticultural science
Research InstitutionYamagata University

Principal Investigator

NISHIZAWA Takashi  山形大学, 農学部, 教授 (10208176)

Project Period (FY) 2015-04-01 – 2018-03-31
Keywordsトマト / つやなし果 / クチクラ / ホウ素 / カルシウム / UV / 低温 / マイクロクラッキング
Outline of Final Research Achievements

"Tsuyanashi-ka", which is also called as micro-cracking, is a physiological disorder developed on the cuticle of tomato fruit. In our experiment, factors such as UV, low temperature, plant hormones, calcium, and boron (B) etc. were testified if they could induce the development of "Tsuyanashi-ka". However, each factor did not induce the development of "Tsuyanashi-ka" when they were applied individually. On the other hand, B application effectively reduced the development of "Tsuyanashi-ka" suggesting that this physiological disorder would be induced through a combination of B-deficiency and the other factor(s) including environmental conditions.

Free Research Field

園芸学

URL: 

Published: 2019-03-29  

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